Egg and Tomato Noodles

This is a classic homestyle dish in China, my kind of comfort food. I scrambled some eggs and took them off the heat before they were completely done (to ensure they are soft and fluffy later). Then sautéed some diced tomatoes with sugar and salt. Added in the eggs and simmered until I started getting a soup. Boiled noodles on the side for just a few minutes so the noodles were still chewy and not overcooked. Mixed together soup/sauce with drained noodles and nom nom nom…

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